Crockpot White Chili

Posted on | February 20, 2009 | No Comments

2 c. corn chips (I used Good Food Should Taste Good multi grain tortilla chips and they do make a difference in the taste), crushed
4 chicken thighs, skin and fat removed
2 tbs. oil
2 cans cannellini beans
14 oz. chicken broth
4 oz. shredded monterrey jack cheese (with jalapenos if you want kick)
2 cans (4.5 oz) diced green chilis, fire-roasted
1 tsp. oregano
1 tsp. cumin
2 bay leaves
1 tsp. salt
fresh cilantro and shredded monterrey jack cheese for garnish (if you want)

Brown the chicken thighs in oil.
In the crockpot, layer the chips, chicken, beans (I didn’t drain them), broth, herbs and green chilis. Cook for 8-10 hours on low.
One hour before serving, add the shredded cheese. Remove the chicken bones and shred the chicken.

NOTE: This tasted a little salty to me. I’m sure in my throw-whatever-in-the-pot method, I put in around 2 tsp. of salt. The chips I used are salty anyway which I forgot, so I dropped the amount I listed to 1 tsp. This recipe is a guesstimate of one I found in a magazine in the dentist’s office. I tried to take a photo but it came out so blurry! Anyway, it was very good so I have to write it down so we can have it again.

Next time, I will double it. We need more leftovers!

Category: Foodie Stuff
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